Beet, Turnip and Potato Mash
Dietitian Tip: For a milder taste, substitute rutabaga or parsnips for the turnips.
Servings and Ingredients
|3||medium beets, stems and roots removed (about 1 pound)|
|1||medium russet potato (about 8 ounces)|
|2||medium turnips (about 1-1/4 pounds)|
|2 tbsp.||Hy-Vee butter|
|1 tsp.||Hy-Vee salt|
|¼ c.||Hy-Vee crispy onions|
|2 tbsp.||chopped fresh parsley|
- Preheat oven to 400 degrees. Wrap beets and potato in foil; place on a baking sheet. Bake for 50 to 60 minutes or until tender. Meanwhile, in a 3-quart saucepan, bring 1-1/2 quarts water to a boil. Peel and cut turnips into 1/2-inch cubes. Simmer turnips for 15 to 20 minutes or until tender. Drain.
- Peel and quarter beets and potato; place in food processor. Add turnips, butter and salt. Cover; process until smooth. Transfer to a serving bowl; garnish with crispy onions and parsley.
80 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 350mg
- Total Carbohydrates: 11g
- Protein: 1g
Vitamin A 4%
Vitamin C 20%
Hy-Vee Seasons Back to School 2013.